Heirloom Herb
plants are $3.00 each, plus shipping,
except as noted. All plants are
shipped Priority Mail. Plants are well
established in 2½" square pots that are
3½" deep to provide our customers with
larger, healthier plants. NOTE:
Number of days from
transplanting until harvest is
only for comparison purposes
between varieties. Actual
number of days varies with
location and growing
conditions.
CUSTOM
GROWING: Don't see that "must
have" variety in our regular
offerings? We're happy to do
custom sowings of unlisted
varieties, often at no extra
charge! But you must order
early enough to allow the plants
to reach shipping size. More Information
Ashwagandha$3.00
(Withania
somnifera) Legendary
Ayurvedic herb originating in India. "Somnifera"
means literally "sleep bearer" and
Ashwagandha has been renowned as a medicinal
herb for centuries: as a sleep
aid, and as an
all-around tonic on the order of ginseng,
as well as to treat post-partum ailments
and a host of others. Plants may
reach to nearly 5 feet in height in their
native land, where they flower almost
year-round. Stems and branches are covered
in a fine down, and bear leaves to 4
inches in length. Small green-to-yellow
flowers appear in clusters, then give way
to quarter-inch round red fruits, borne in
an inflated calyx reminiscent of a
miniature tomatillo. It is the roots that
carry the reputed medicinal effect. Expect
to harvest roots the following spring
after overwintering in very mild
conditions. For a fascinating study, see http://www.herbalnet.org/SHRUBS/withania_somni.asp
Basil,
Cinnamon $3.00
(Ocimum
basilicum) A medium-sized culinary basil,
with some purple coloration, though not
showy. Cinnamon doesn't really describe it
in our opinion--perhaps clove-or anise-like,
or maybe it just tastes like itself. In any
case, it's indispensable in Mexican dishes,
being from that country. A fine, unusual
addition to fresh salsas.
Basil, Dark Purple
(Opal) $3.00
(Ocimum
basilicum) A uniform, rich Roman purple
on fairly large plants. Very
attractive and grown as much for its
appearance as for culinary
use; flavor only so-so, but definitely
basil and can certainly be used as
such.
Basil, Fine
Verde $3.00 (Ocimum
basilicum) Culinary
- Compact
plants, delicate little leaves, big
on real Italian basil flavor. Good
in pots, and a good choice for
overwintering on your window sill!
Basil, Genovese $3.00
(Ocimum
basilicum) Culinary
- Another traditional Italian
variety, so you can be sure it tastes
like it should! Large plants,
large succulent leaves, easily grown
to perfection. A good all-around
choice, and the standard by which we
judge other European basils' flavor.
Basil,
Greek Dwarf $3.00 (Ocimum
basilicum) Very small,
shrubby plants to about 12 inches tall,
work very well in pots, which is how
they're often grown in Greece. Good,
richly flavored culinary variety,
excellent for overwintering indoors.
(Since these plants are quite dwarf, the
seedlings we ship will be proportionately
smaller as well.)
Basil, Italian
Mountain Sweet $3.00 (Ocimum
basilicum)
The most cool-weather
tolerant of any basil
we've heard of! Said
to be a Genovese type,
with similar blousy
leaves and rich,
complex aromatics.
Here in our northern
Maine garden, we're
constantly up against
cool summer weather
coupled with a very
short growing season.
We're also crazy for
basil! It's just
possible that this
variety, originally
collected high in the
mountains of northern
Italy, will be our
dream come true.
Originally collected
by Seeds Trust, who
report excellent
results in Montana,
our seed comes from
Adaptive Seeds, which
specializes in
cool-tolerant crops
for the Pacific
Northwest. We can't
wait to try it, and
think it will be a
winner anywhere the
heat index is too low
to grow common
varieties really well.
We recommend it
thorughout the
Northeast and Great
Lakes region.
Basil, Lettuce Leaf
$3.00 (Ocimum
basilicum) Culinary
- The leaves are 3-5 inches in
length and very wide--you could
stuff them with your favorite
doulmada stuffing! True basil taste
and aroma. Originated in Japan.
Maybe go fusion with sushi
doulmadas?
Basil,
Lime $3.00 (Ocimum
basilicum)
Culinary
- It's basil, all right, but
with an aromatic suggestion of
limes. Use it with abandon in Thai
dishes, since it originated in
Thailand. Rather different, and
highly recommended.
Basil,
Napoletano Bolloso$3.00 (Ocimum
basilicum) CulinaryHighly
prized
traditional
variety of
Naples. Robust
plants reach 3
feet in
favored
locations, and
are very slow
to flower. The
leaves reach
4-6 inches in
length, are
deeply
crinkled with
a very intense
aroma.
The thick leaves do not dry particularly
well, but are superb for use in pesto.
One leaf will wrap a slice of tomato and
mozzarella--what more could anyone
desire or deserve?
Basil, Genovese
Red Freddy
$3.00 (Ocimum
basilicum)
Culinary
All
the rage in
the new seed
catalogs, so
we decided to
check it out.
Word is, it's
a true
Genovese type,
sporting
the
abundant,
large blousy
leaves, and with
the same
intense
Italian-basil
nose. The
difference, of
course, is
that it's a
red. We're
skeptical by
nature and
don't feel
compelled to
try every new
thing that
comes along
but we thought
we'd try this
one. Not sure
if the world
is ready for
another red
basil. But if
you are, this
one is
eminently
worth a try!
Basil,
Siam
Queen $3.00 (Ocimum
basilicum)
Another Thai culinary
variety.
To
us it has the classic Thai basil taste,
reminiscent of cloves in some way. Plant
has elongated, relatively narrow green
leaves. Use along with some hot chilis,
coconut milk, and lemon grass, and you're
well on your way to an authentic Thai
meal. Large plants.
Basil,
Spicy Globe $3.00
(Ocimum
basilicum) A
wonderful
dwarf type
that we were
accidentally
intoduced to
in 2007.This
culinary variety
reaches about
a foot tall
for us, with
small leaves
and compact
form which
make it ideal
for pot
culture or the
front of a
border or bed.
The flavor and
aroma are
intense, pure
basil with a
heady vanilla
overtone. We
grow numerous
basils in our
own garden
every year,
but this is
one that we
choose never
to be without.
Bloody
Dock$4.00
(Rumex
sanguineus) Perennial - Also
known as Red Sorrel. Edible foliage plant
is outstandingly attractive, with its
apple-green leaves highlighted with
blood-red veining. Reaches barely a foot
in height, forms a clump over time, and
fully hardy in Zones 4-9. Prefers a moist
situation but tolerates drough. Remove
flowerheads to prevent self-sowing, or
permit them to mature to create, in time,
a stunning mass planting. The leaves have
a sprightly,
tart flavor,
and
are fine steamed, or raw in salads when
very young.
One of the first edibles available in the
earliest spring garden. Simply
charming!
Borage, Blue $3.00
(Borago
officinalis)Venerable
annual herb
which
originated in
the Middle
East but has
been grown in
European
cottage garden
for many
centuries.
Sky-blue
starlike
flowers,
perched atop
wooly stems,
are the parts
most
frequently
used. The
plant reaches
two to three
feet in height
and a bit less
in breadth,
and when
clothed in
blossoms cuts
quite a figure
in the garden.
In addition to
reputed
medicinal
uses, the
flowers are
used fresh as
a garnish for
salads, where
their mild
cucumber-like
flavor is
appreciated.
Or, for a
charming
old-fashioned
touch, the
fresh blossoms
are dipped in
beaten egg
white, gently
dredged in
finely
granulated
sugar, and
air-dried to
make an
enchanting
decoration for
cakes and
desserts, a
delightful if
not strictly
necessary culinary
value.
This plant
self-sows
amiably where
contented in
the garden.
Once grown the
garden need
never lack for
this charming
plant, nor
should it.
Catnip $3.00
(Nepeta
cataria)
Perennial—This
mint
relalative
needs little
introduction.
The herb is
potently
attractive to
cats, which
seem to relish
it. Scalloped,
grey-green
leaves cover
the
two-foot
plants all
season long.
Large spikes
bearing many
small,
soft-purple
flowers appear
for weeks in
midsummer. The
effect isn't
showy, really,
but makes a
pleasing
backdrop for
more dramatic
sorts, and are
really
beautiful in
their own
right. Bees
and
hummingbirds
flock to the
plants, and
the flowers
make good bee
forage over a
long season,
especially if
spent blooms
are removed
promptly. May
occasionally
self-sow.
Hardy Zones
3-8.
Chamomile,
German
Bodegold
$3.00
(Matriciaria
recutita)
Annual German
chamomle is
the sort most
commonly
grown, and
most modern
herbal
research has
centered on
this form of
chamomile,
despite the
Roman type's
classic
position. This
herb, adored
by pollinator
insects, is
often used for
a
pineapple-scented
tea, usually
made from the
dried flowers;
also employed
in medicinal
herbal
remedies. The
flowers are
had in
surprising
abundance, and
make a pretty
show in the
herb garden or
border.
'Bodegold' is
an improved
German strain
producing
higher levels
of essential
oils, larger
flowers, and
larger yields.
The one-inch
daisies have
yellow centers
surrounded by
delicate white
petals.
Flowers can be
harvested
after petals
have dropped,
and dried to
make a cup of
calming tea.
Chamomile,
Roman $3.00
(Chamaemelum nobile, formerly
Anthemis nobilis)
Perennial--Roman Chamomile is the
chamomile of legend, the source of
classic chamomile tea, which has been
beloved for centuries.The small,
apple-scented blooms are collected and
dried for a fragrant tea; both the
flowers and the entire plant have been
used as a medicinal as well. Ferny,
aromatic foliage seldom exceeds a foot
in height. Plants slowly increase by
runners, forming an evergreen mat, but
quicker increase may be had by lifting
and dividing the resulting plantlets.
Roman Chamomile is tough enough to take
some foot traffic, makes a lovely edging
plant for paths, and indeed in
Elizabethan times, was cultivated for a
fragrant lawn. Hardy Zones 4-9.
Chinese
Chives
$3.00
(Allium
tuberosum)
Perennial Also
called garlic
chives. The
strap-shaped
leaves are a
grey-green
covered by a
waxy bloom.
The foliage is
used as a
culinary herb,
snipped and
utilized
similar to
that of common
chives, but
imparts a
galicky note
instead of an
oniony one.
Pretty white,
star-like
flowers come
as a bonus.
Increases
freely once
established,
or great in
containers.
Grows best in
cool-summer
climates.Hardy
Zone 3-9.
Chives
$3.00
(Allium
schoenoprasum
)
Perennial--Well
known culinary
herb, the fine
tubular leaves
are classic
snipped and
sprinkled over
baked
potatoes.
Makes an
attractive
clump, and is
easily divided
for increase
once the
plants are
mature. The
lavender-pink
flowers are
pretty, if not
particularly
showy, making
it an
aesthetic
asset as well
as a practical
one. Hardy
Zone 3-9.
Goji
Berry (Chinese
Wolfberry )
$4.00 (Lycium
barbarum)
Perennial
shrubs to 9
feet tall, but
usually much
shorter, and
bearing fruit
from their
second year
on. Plants
have
naturalized in
England,
having been
grown there
since the
Eighteenth
Century, and
known there as
Duke
of Argyll's
Tea Tree.
Goji plants
appear
tolerant of a
wide range of
soils, so long
as these are
well drained,
preferring
full sun for
best
production,
and are
somewhat
drought-tolerant
once
established.
The plant is
said to
tolerate
temperatures
down to -15
degrees F.,
which should
mean they are
hardy to Zone
5. Small
lavender
flowers appear
in June
through
September,
yielding
sweet, juicy,
small scarlet
berries, which
look not
unlike small
wild peppers,
a month or two
later. The
wrinkly dried
sweet-tart
berries are
often marketed
as "Tibetan
goji berry,"
which appears
to be a
misnomer since
there is no
history of
commercial
cultivation in
the Land of
Snows. Most
commercial
cultivation
has been in
China, where
the fruits are
esteemed as a
medicinal for
reputed health
benefits, and
now their use
is becoming
popular in the
West as well.
The berries
and their
juice have
been touted
for their
vitamin C and
anti-oxidant
content,
anti-cancer
and many other
qualities,
most of which
have not been
evaluated by
the FDA.
Feverfew $3.50
(Tanacetum
parthenium) A
shrubby perennial herb to
4 feet in height, studded
with hundreds of one-inch,
white daisies. Dies back
to the ground in winter,
but hardy to Zone 4 at least.
Reputed remedy for
migraines and arthritis;
we can attest to its
medicinal utility for the
latter. Very ornamental in
the back of an herb bed or
border.
Feverfew
Golden Ball
$3.50 Temporarily out of
stock (Tanacetum
parthenium) Perennial—This
version
of Feverfew
features
large, fully
double flowers
in sunny
yellow. Where
the species
plant above
has single,
white-petaled
daisies,
Golden Ball
has amazingly
double blooms
like miniature
Chrysanthemums.
(In reality,
all forms of
Feverfew have
at times been
classed as
Chrysanthemums,
so the
resemplence
isnt
far-fetched in
the least.)
More compact
and refined
than the
species,
seldom
reaching two
feet in
height; but
comes with the
same rugged
constitution,
taking heat
and drought in
its stride.
Hardy in Zones
3-9.
Greek
Catmint
$3.50 (Nepeta
parnassica) Perennial—Magnificent
plant
that
originated in
the mountains
of sunny
Greece.
Reaches
typically four
feet high,
sometimes
taller, and
two to three
feet wide,
making a
powerful focal
point in herb
gardens or
perennial
beds. Trusses
of lavender
flowers draw
bees and
butterflies,
affording them
excellent
forage. Blooms
over a long
season,
starting early
summer;
cutting the
plant back
after bloom
encourages
additional
flushes of
flowers. Full
sun to partial
shade, likes
good drainage,
takes heat and
dry soil.
Hardy to Zone
5 or possibly
Zone 4.
Lemon
Balm $3.50
(Melissa
officinalis)
Bright
green very
scalloped
leaves add a
true lemon
flavor to
drinks,
desserts and
more. The
plant is a
hardy
perennial at
least to Zone
5. Often
self-sows, but
seldom gets
out of bounds.
Bees and
butterflies
adore this
plant!
Lion's Tail or Wild
Dagga
$3.50 (Leonotis
sp)
Native to
South Africa,
this member of
the mint
family is used
as a folk
medicinal
among the
native peoples
as a purgative
and vermifuge
and for
numerous
ailments.
The tender
perennial
plant grows to
7 feet tall
and produces
lovely orange
flowers,
making a bold
statement at
least, if its
medicinal
virtues aren't
wanted.
Caution: This
plant can
produce a mild
narcotic
effect.
Lovage $3.00
Perennial--Classic
northern European celery relative, this
delicious culinary herb is superb added to
soups and stews, maybe even salads in
moderation. The leaves and succulent stems
are the part usually used, although the
roots sometimes get quite large and are
occasionally eaten. Flavor is similar to
celery's, but so much more intense you'd
never know it from tasting the very
strongly-flavored fresh herb. But chopped
fine, it imparts a definite celery flavor
in cooking. We've only ever seen it get to
about three feet tall, but in favored
locations--rich, somewhat moist soil and
full sun to dappled shade--has been known
to reach eight feet, making this robust
herb a candidate for the back of the bed.
Serrated, tri-lobed leaves look attractive
from early spring to late fall. Hardy Zone
5-8. Oregano,
Golden$3.00 Temporarily out of stock (Oreganum
vulgare
'Aureus') Perennial--Leaves
are
a very
distinctive,
sunny golden
yellow to
yellow-green.
Useful as a
culinary herb,
possessing
mild, true
oregano flavor
and aroma.
Equally useful
as an unusual
ground cover,
as the foliage
is present
over a very
long season.
Has a tendency
to creep,
which can be
encouraged,
and may be
mowed to about
six inches in
height, to
maintain a
neat
appearance;
even takes
light foot
traffic! Does
not flower as
abundantly as
other oregano
varieties but
when present
the white to
pink blooms
feed the bees
and
butterflies
from miles
around. Hardy
USDA Zones 4-9
Oregano,
Hot and Spicy
$3.00 (Oreganum
vulgare 'Hot
and Spicy') Hirsute
gray-green
leaves boast
the most
intense
oregano aroma
and flavor of
any variety we
have grown! We
love it in the
kitchen, but
then we love
oregano
generally;
there's just
more to love
with this one.
Use sparingly
in your
favorite
recipes, as
this variety
is markedly
more intense.
Makes a low
mound, to two
feet across;
revels in full
sun and hot
dry oil like
all oreganos.
Hardy USDA
Zones 4-8.
Oregano,
True
Greek
$3.00
(Origanum
heracleotum) There
has been much
dispute among
gardeners and
horticulturists
regarding
which is the
"true"
culinary
oregano, but
we've cast our
vote for this
one.Pizza
wouldn't be
pizza without
it; also an
absolute
necessity for
red pasta
sauces,
Caribbean
cuisine, and
useful in
authentic
Mexican red
chili dishes.
Parsley,
Flat Italian
$3.00
(Petroselinum
crispum)
Biennial—Large,
flat leaves.
Slow to make a
start, maybe,
but develops
into a robust
plant that
thrives on
cutting. Held
its foliage
well into
December in
our garden,
and started
again when the
weather
mellowed in
early March.
Will self-sow
if you let it,
and make its
cheerful
presence felt
for years to
come. How can
anything smell
so strong,
while smelling
so light and
fresh?
Remarkable! If
you're
accustomed to
insipid
store-bought
parsley (as we
were) this one
will make a
parsley
"convert" of
you (as we now
are!).
Pennyroyal
$3.00
(Mentha
pulegium)
Perennial—Remarkably
intense,
sharply
aromatic mint
relative.
"Pulegium" was
the name given
to the plant
at least as
early as the
Roman writer
Pliny, and
refers to the
plant's
supposed
property of
driving fleas
away.
Low-growing,
mat-forming
plants almost
resemble
oregano plants
in appearace,
but by flavor
and scent,
pure mint. The
drawback is
that
Pennyroyal oil
has been
documented as
toxic and
should not be
taken
internally.
But
consumption of
the leaves in
tea and
various folk
remedies has a
long history
and is deemed
safe by some.
We do
not recommendusing
this herb
internally.
But the plant
can still be
used in soaps,
sackets and
candles. And,
as with the
entire Mint
tribe, the
flowers are
powerfully
attractive to
bees and other
pollinators,
feeding them
lavishly over
a long season.
Hardy to Zone
5.
Rue
or Herb O'
Grace $3.00
(Ruta
graveolens)
Perennial—Small
gray-blue-green
leaves atop an
eventually
somewhat
shrubby plant,
reaching at
most two feet
in
height.Bears
insignificant,
yellow-green
flowers.
Leaves have
not-very-pleasant
odor and
taste, but
have reputed
medicinal
value. One of
the Biblical
"bitter herbs"
and still
included in
modern
Passover
tradition. Rue
was also
believed to
bestow the
"second sight"
although no
modern
research
confirms this.
We offer it
merely as a
curiosity and
as an
important
piece of
herbal
history. Most
long-lived and
successful
when grown in
fairly dry
soil.
Stevia,
Sweetie Star
$3.00 (Stevia
rebaudiana) Tropical
annual
that is
cultivated for
the leaves, an
excelent
source of a
natural,
calorie-free
sweetener.
This fine-leaf
variety is
considered to
be the
sweetest
strain known.
The leaves are
sweetest when
harvested as
the weather
cools in late
summer. Likes
sunny
conditions,
not-to-moist
soil. Though
an annual, the
plants can be
maintained
indefinitely
if the flowers
are removed as
soon as these
appear; left
to bloom and
set seed, the
plant dies.
Best grown in
pots so the
plants can be
protected from
cold weather
except in the
warmest
climates,
where plants
occasionally
overwinter.
Thyme,
Common
$3.00
(Thymus
vulgaris)
This is
the
indispensable
culinary
variety, which
reaches only a
few inches to
a foot in
height.
Perennial
remains green
all season
long, except
in the
harshest of
climates. It
should be set
in full sun,
as close to
the kitchen as
possible, to
allow
discerning
cooks to bring
in a sprig of
the freshest
possible
article to
augment their
savory dishes.
Valerian
$3.00
(Valeriana
officinalis) Perennial--Classic
medicinal
plant, well
known and much
used since
ancient times.
The roots are
the part
mostly used;
these
typically
mature in
their second
year. Dried
and used as a
tea or
tincture,
Valerian was
employed as a
potent
soporific or
sleeping
draught. The
foliage has a
somewhat
unpleasant
scent, yet the
mature plants
make large
clusters of
tiny white or
pink flowers
that are
sweetly
fragrant, at
least to some,
and their
extracts have
been widely
used in
perfumery.
Grows in full
sun, fairly
rich garden
soil. Zones
4-9
Zaatar
$3.50
(Origanum
syriaca)
Unique Middle
Eastern herb
that is seldom
available
outside of
specialty stores
in the larger
cities.
Absolutely
indispensible
culinary herb
for truly
authentic
Middle Eastern
cuisine. The
plant is a
distinctive
blend of
oregano,
marjoram and
thyme. This
plant is one
of several
referred to
collectively
as
"za'atar."
Plant grows to
3 feet and is
covered with
flower spikes
which are used
as well as the
leaves for
seasoning.
Grows best in
full sun, and
prefers a dry,
very well
drained poor
to moderately
fertile
soil. A
tender
perennial in
zones 8 -
10. An
annual or
container
plant in all
other
zones.
As described
in the 2008
Summer
Heirloom
Gardener
Magazine. A
good choice
for pot
culture.